Disclaimer: This page may include affiliate links, and I could earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I personally use and recommend them and they are from companies I trust. There is no additional cost to you.
From the author, David Sterkel: Desserts, desserts, desserts…..I LOVE desserts! I tend to bake most of my desserts (cookies, pies, scones, cakes) but it was TOO hot this week, 106 to be exact. I wanted a cool, refreshing slice of something that was easy to make and would not warm up my house. Here is what I came up with.
If you do not like ginger snaps, feel free to use graham crackers…but who does not love ginger snaps?
From Plant-Based on a Budget: We love desserts made with bananas. Bananas bring sweetness without needing to add a ton of extra sugar. We’re also big fans of easy-to-prepare desserts that have ingredients you can find anywhere. Add bananas to your grocery list because you’ll want to make our creamy vegan Banana Cheesecake!
You can prepare the vegan cheesecake any month of the year, but we bet you’ll make it time and again during the summer. Why? This is a no-bake cheesecake, which means you don’t have to turn on your oven. Create a refreshing dessert in minutes without having to heat up your kitchen. That’s a win in our book.
How to Make Banana Cheesecake
This vegan banana cheesecake is easy to whip up. With a short list of ingredients and just twenty minutes to prepare, the recipe will become a favorite. Plus, the only equipment you need is a food processor and a pie pan.
First you’ll create a simple crust made out of cookie crumbs. In a food processor, you’ll pulse store-bought ginger snaps to create crumbs. Then you’ll blend bananas along with the rest of the ingredients to create a dreamy, delicious filling.
Keep in mind that you need to refrigerate the banana cheesecake overnight so that it will set up, so make sure to plan for that step. It’s perfect if you’re planning a party and want to make the dessert ahead of time. You can prepare it and serve it later straight from the fridge.
Is This Vegan Cheesecake Nut-Free?
Our raw cheesecake recipe is nut-free. Many raw vegan cheesecake recipes use cashews for the filling, but our recipe uses tofu. Tofu makes this pie creamy and silky—the perfect texture for cheesecake. Plus, we promise that no one will guess what the secret ingredient is.
Can You Make the Banana Cheesecake Recipe Gluten-Free?
You can easily substitute gluten-free cookies to make this vegan cheesecake recipe gluten-free. This recipe uses ginger snaps for an extra-special crust. Many brands of ginger snaps include flour, so be sure to look for a brand that is gluten-free.
If you decide to use graham crackers instead of ginger snaps, you can also easily substitute gluten-free graham crackers.
How to Best Store This No-Bake Banana Cheesecake
The banana cheesecake should be stored in the refrigerator. Cover the pie pan with a lid, beeswax wrap, or plastic wrap to keep it fresh. Leftover pie will last 3-4 days in the refrigerator.
Any Tips for Making a Vegan Cheesecake?
While this recipe is easy to make, we do have tips to help you create the perfect dessert. First, it’s important to blitz the ginger snap cookies (or graham crackers) into a fine, sandy consistency. This will help the crust hold together well. You’ll also want to firmly press the ginger snap crumbs into the pie pan.
Another tip is to make sure you blend the tofu and bananas until creamy so that there aren’t any pieces of tofu or bananas visible. The filling should have a smooth texture before adding the additional ingredients.
One last tip is for serving the dessert. It doesn’t firm up exactly the same way traditional cheesecake does, so use a big spoon to scoop out portions. It’s still delicious!
We know you’ll love this scrumptious no-bake cheesecake. If you prepare the Banana Cheesecake, let us know in the comments and be sure to tag us on Instagram or Facebook!
This no-bake banana cheesecake is so delicious and incredibly easy to make! It’s also nut-free with a tofu base that makes each spoonful exceptionally smooth and creamy.
Ingredients
Scale
Crust:
9 ounces (about half a bag) of vegan ginger snap cookies
2 tablespoons of vegan butter
1/2 teaspoons of kosher salt
Pie:
1 (~16-ounce) carton firm silken tofu
2 ripe peeled bananas
1 tablespoon potato starch
2 tablespoon of lemon extract (or juice of 1 small lemon)
1 tablespoon vanilla extract
1/4 cup of granulated sugar
Instructions
In a food processor add the snaps, butter, and salt. Whiz on high for 1 minute. The snaps should feel/look like sand.
Add the cookie mixture to a pie pan and press down. You can use the bottom of a cup to flatten it out.
Wash and dry the food processor. Add the tofu and bananas, and whiz until creamy. Add the potato starch, lemon, vanilla, and sugar. Then whiz for another minute.
Add to the crust and refrigerate overnight. The pie will firm up.
This pie will not slice, so scoop it out with a spoon and enjoy! The bananas will make the pie have a slightly darker hue—don’t worry, it still tastes AMAZING!
Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!
Loading...
